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Chicken stroganoff in the instant pot.

Instant Pot Chicken Stroganoff

Danielle Lima
Dinner tonight just got easier with this instant pot chicken stroganoff. A deliciously rich and easy dinner in less than 30 minutes. With juicy chicken, a creamy sauce and classic egg noodles, this lightened version of a traditional beef stroganoff is guaranteed to please.
4.87 from 29 votes
Prep Time 10 minutes
Cook Time 6 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 357 kcal

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Equipment

  • Instant Pot

Ingredients
  

  • 1.5 lbs. boneless skinless chicken breast sliced
  • 8 oz. egg noodles
  • 2 1/4 cup chicken broth
  • 8 oz. baby bella mushrooms sliced
  • 2 tsp. dijon mustard
  • 3 oz. 1/3 less fat cream cheese
  • 1 cup nonfat plain Greek yogurt 226 grams
  • 2 cups spinach (optional) chopped
  • 1 tsp. salt
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1/2 tsp. black pepper

Instructions
 

  • Slice the chicken into strips or chunks and place at the bottom of the instant pot.
  • Top the chicken with salt, paprika, garlic powder and pepper.
  • Add the sliced mushrooms, mustard, egg noodles and chicken broth to the instant pot over the chicken.
  • Seal the instant pot and pressure cook for 6 minutes. Quick release when it is done cooking.
  • Once done cooking, mix together well to combine.
  • Add the cream cheese and Greek yogurt to the instant pot and mix together until fully combined.
  • Lastly, add the chopped spinach and mix together until it has wilted.
  • Serve and enjoy.

Notes

  • All nutritional data is an estimate.
  • For the most accurate serving measurement weigh your final dish and divide by the number of servings. 

Nutrition

Serving: 350gCalories: 357kcalCarbohydrates: 33gProtein: 38gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 112mgSodium: 578mgPotassium: 936mgFiber: 2gSugar: 4gVitamin A: 1459IUVitamin C: 5mgCalcium: 101mgIron: 3mg
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